- 3 boiled egg whites
- 250 grams (0.550 pounds) butter or margarine
- 2 tablespoons powder sugar
- 1 tablespoon vanilla extract
- 3 ½ cups flour
- ½ cup cocoa powder
- ½ cup powder sugar
This is another example of naming food for their appearance. Since it is dark, they name it Arabic cookies, but I do not prefer this naming because it might be insulting. So, I named these cookies as dark cookies. Cocoa in it gives its color, if you ask. Another thing that makes these cookies interesting is boiled egg yolks are used in the recipe. It gives a good smell and aroma in my opinion. They are both soft and crispy. Let me explain: Its inner side is soft while the outer side is crispy. Except all these, these cookies are really yummy! You may also use powders like Nesquik, cinnamon or even coffee if you wish except or beside cocoa.
An oven tray
A kneading bowl
Boil three eggs, peel their skin and get the egg yolks. Meanwhile preheat the oven to 180 °C (356 °F).
Take boiled egg yolks and butter into a kneading pot and mix well. Add powder sugar and vanilla extract, then start kneading.
Add flour little by little and continue kneading. Knead until you get pretty soft dough. Then set aside for a while.
Take walnut sized pieces from the dough and roll them on your palm. Try to shape them like small balls.
Place all the ball shaped doughs onto the tray and bake in the pre-heated oven for 25-30 minutes.
Now prepare the outer skin of the cookies. To do this, place powder sugar and cocoa powder and mix well.
When cookies are baked, take the oven tray and set aside for a few minutes.
After setting aside, dip all the cookies into the mix while they are still hot enough and make sure that all the sides are covered with the cocoa mix. They are ready to serve.
Do not wait for cookies’ tops redden while baking. They must have a white skin even after cookies are baked.